Are you ready to transform your ordinary pasta night into a culinary adventure that will make your taste buds dance? This Roasted Eggplant Bell Pepper Pasta is not just a meal—it's a vibrant journey through Italian-inspired flavors that combines the smoky sweetness of roasted vegetables with perfectly cooked pasta. Imagine tender, caramelized eggplant and colorful bell peppers melting into a dish that's both rustic and elegant, promising to elevate your home cooking from mundane to magnificent!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 400g pasta of choice
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the eggplants into 1-inch cubes. Chop the red and yellow bell peppers into similar-sized pieces to ensure even roasting.
- In a large mixing bowl, toss the eggplant and bell pepper pieces with olive oil, minced garlic, salt, and black pepper. Ensure all vegetables are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even browning. Vegetables should be tender and slightly charred.
- While vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a smooth sauce.
- In a large serving bowl, combine the roasted vegetables with the cooked pasta. Toss gently to mix.
- If the pasta seems dry, add some reserved pasta water to create a light, glossy coating.
- Garnish with fresh torn basil leaves and an extra drizzle of olive oil if desired.
- Serve immediately while the pasta and roasted vegetables are still warm. Can be enjoyed as is or topped with grated Parmesan cheese.
Tips
- Cut vegetables uniformly to ensure even roasting and consistent texture
- Don't overcrowd the baking sheet—give vegetables space to caramelize, not steam
- Use high-quality olive oil for enhanced flavor and better roasting
- Reserve pasta water before draining—it's liquid gold for creating silky sauces
- Fresh basil makes a huge difference; tear leaves just before serving to release maximum aroma
- For extra richness, consider adding a sprinkle of grated Parmesan or a drizzle of good quality extra virgin olive oil
- If you prefer a more intense flavor, you can add a pinch of red pepper flakes during vegetable roasting
- Choose a pasta shape that can hold onto the roasted vegetables, like penne or rotini
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
